Look out, Sacramento! It looks like Mother Nature is gifting us with a deluge of rain for the new year. Get your hot tea stocked up, pull your Wellies back out of the closet and make a batch of Martha Stewart's Mac & Cheese. It's the perfect comfort food to eat while curling up on the couch and watching your favorite flicks on a rainy day.

* Note: The original recipe is listed below. When making the Mac & Cheese, I halved the recipe and made some minor modifications: subbed in sharp (yellow) cheddar for the white, upped the salt and put in a bit more cayenne. Also, I opted to used the Gruyère instead of the Pecorino Romano and mixed in a few smashed Kettle Chips with the bread crumbs to give the top more crunch.

And since it is a Martha's recipe, don't forget to slip a nail file into the Mac & Cheese once it's cooled. ;)

Instructions
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.